Hot yoghurt soup with apricots and sizzling mint butter

Hot yoghurt soup with apricots and sizzling mint butter

By
From
Saraban
Serves
6
Photographer
Mark Roper

I was raised on yoghurt soups, both hot and cold, so, for me, their comforting creamy tang sings of childhood. I can’t pretend that this one is truly Persian (or Lebanese for that matter!), but I like to think that combining sweet–sour dried apricots with the bland smoothness of rice and chickpeas in a rich yoghurty broth is at the very least a nod in the right culinary direction. It’s also a good recipe to make if you have leftover rice.

Ingredients

Quantity Ingredient
1 litre good-quality chicken stock or vegetable stock
140g cooked basmati rice
170g cooked or canned chickpeas
500g thick natural yoghurt
3 tablespoons thickened cream
2 teaspoons cornflour
50ml water
1 egg, lightly beaten
80g dried apricots, finely diced
sea salt
freshly ground black pepper
lemon juice, squeezed
1/4 cup snipped chives
1/4 cup chopped chervil sprigs
1 tablespoon chopped flat-leaf parsley leaves

Sizzling mint butter

Quantity Ingredient
60g unsalted butter
1 teaspoon dried mint
pinch cayenne pepper

Method

  1. Bring the stock, rice and chickpeas to a gentle boil in a large saucepan over a medium heat, then lower the heat and simmer for 2–3 minutes.
  2. While the soup is simmering, whisk the yoghurt and cream in a bowl until very smooth. Mix the cornflour with the water and add to the yoghurt with the egg. Stir well to combine, then whisk in a few tablespoons of the hot stock. Pour this back into the just-simmering soup. Add the apricots and cook at a bare simmer for about 10 minutes, stirring in one direction only from time to time. Be sure not to let the soup boil or it will curdle.
  3. When ready to serve, prepare the mint butter. Melt the butter in a small saucepan over a medium heat until it sizzles. Add the mint and cayenne and swirl over the heat for a minute. Meanwhile, season the soup with salt and pepper, add a squeeze of lemon juice and stir in the fresh herbs, then ladle the soup into serving bowls. Swirl on a little sizzling butter and serve straight away
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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